Method of baking using a plurality of pivotable plates

ABSTRACT

A method and device for baking dough or batter comprising at least two heatable plates, each of them having a top side, wherein the dough or batter is automatically put on the first and second heated plates for making pastries, pancakes and the like. The method is characterized in that the dough or the batter is baked on its one side on the top side of the first plate whereafter the partly baked dough or batter, is transferred to the second plate and is baked on its other side. The pastry/pancake, completely baked on the second plate is pivotably transferred to a laying off place. Using the device, a plurality of pastries, pancakes, and the like can be automatically and systematically produced.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to a method of baking using an apparatus havingat least two heated plates, each of them having a top side being used,and a dough or a batter being automatically put on the first heatedplate, possibly after a portion of dripping is placed on the plate, formaking a pastry, a pancake or the like. The invention also relates todifferent embodiments of an apparatus for carrying out the method.

2. Description of the Background Art

It is previously known to make for instance waffles and pancakes byusing electric waffle irons/pancake irons. In that connection, batter isput on the one plate of the waffle iron, possibly after a portion ofdripping is placed on the plate for easily separating thewaffle/pancake, whereafter the other plate of the waffle iron is putover the first one. There are at least three drawbacks connected withthis procedure. Firstly, the waffle/pancake does not become sufficientlybrown and fine on its top side. Secondly, the moisture of the batter isenclosed between the two electric plates lying against each other,whereby the baked waffle/pancake is often provided with blisters whichis not attractive for the person who shall taste the pastry. Thirdly,there is a risk that the baked waffle/pancake is fastened to the upperplate, which deteriorates the possibility to separate the same after itis baked. The reason for the deterioration is that it is not possible toput a portion of dripping on the upper plate since it shall be turneddown over the lower one.

SUMMARY OF THE INVENTION

This invention relates to a new method and new apparatuses for removingthe problems with known technique. The invention also relates tosupplying an equipment which is based On a principle of modules, wherebythe number of pastries, pancakes or the like which are bakedsimultaneously can be one or more. Due to this fact the invention can bea great importance principally in major plants, for instance in majorkitchens, in schools, in hospitals and in military camps. Anotherpurpose of the invention is that at least the apparatus that is to beused in major plants will be automated, whereby the baking can becarried out without considerable manual work. The manual work in thiscase is to take away the pastries or the pancakes from a laying offplace.

According to the invention the new method is characterized by thefollowing steps:

The dough or the batter is baked on its one side on the top side of thefirst plate which has taken a first, essentially horizontal position,whereafter this one is automatically forced to take a second,essentially horizontal position essentially straight above the secondheated plate with its top side directed towards the second plate;

The partly baked dough or batter lands on the second plate which hastaken a first essentially horizontal position and is baked on its otherside, at the same time as the first plate is automatically returned toits initial position for reception of a new portion of dough or batter;and

The pastry/pancake finally baked on the second plate is automaticallytransferred to a laying off place, positioned on a level at leastsomewhat below the level of the second plate, by the fact that the plateis automatically forced to take a second essentially horizontal positionabove the laying off place with its top side directed towards this one,whereby the finally baked pastry/pancake lands on the laying off place.

Further scope of applicability of the present invention will becomeapparent from the detailed description given hereinafter. However, itshould be understood that the detailed description and specificexamples, while indicating preferred embodiments of the invention, aregiven by way of illustration only, since various changes andmodifications within the spirit and scope of the invention will becomeapparent to those skilled in the art from this detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

A number of embodiments of an apparatus according to the invention shallnow be described more closely with reference to the accompanyingdrawings wherein

FIG. 1 shows a schematical sketch of a top plan view of a firstembodiment of the apparatus suitable to be used in major kitchens,

FIG. 2 shows a schematical sketch of a top plan view of a secondembodiment of the apparatus, and

FIG. 3 shows a perspective view of a third, preferred embodiment of theapparatus.

DETAILED DESCRIPTION OF THE INVENTION

In FIG. 1 there is shown a first embodiment of the apparatus comprisingtwo plates 4, 5. Each plate, which is suitably made of cast iron andprovided with electric wires for heating, preferably has a circular formand is suspended in the fore ends of two arms 6, 7 and 8, 9,respectively, which are positioned on each side of the plate. The rearends of the arms 6, 7; 8, 9 are connected by a rod 10, 11, which isdirected essentially perpendicularly to the longitudinal direction ofthe arms 6, 7, 8, 9, and which constitutes a hinge for the plates 4, 5.Due to this fact, the plates 4, 5 can be pivoted from its essentiallyhorizontal position, shown in FIG. 1, to its second essentiallyhorizontal position where the top side of the plates, shown in thefigure, are directed downwardly. The rod 10 is so positioned that thedistance between this one and the centre C₁ of the plate 4 isessentially the same as the distance between the rod 10 and the centreC₂ of the second plate 5. Therefore the plate 4 comes essentiallystraight above the plate 5, when the arms 6, 7 are pivoted about thehinge 10. Of course, it is possible to arrange the plates 4, 5 indifferent ways. Instead of providing the plates 4, 5 themselves withelectric wires, the electric wires can be applied to an underlying plateagainst which each of the plates 4, 5 rests. Thus, if the plates 4, 5are made of a relatively thin material, a good heat transfer can be madebetween underlying plates and the plates 4, 5.

The plates 4, 5 are at their edge portion suitably provided with aflange, directed upwards and going round the plate. The flange isintended to prevent the dough or the batter from flowing outside theplate in connection with the application.

The plates 4, 5 in normal position, i.e. when baking is performed, havesuch a placing that they are in essentially the same horizontal plane.The plate 4 is pivotable by means of the hinge 10 to a position abovethe plate 5. Due to this fact the new method can be carried out in aneffective way.

The dough or the batter is put on by a means 12 which comprises apumping device and which is schematically shown in the figure. Thismeans 12 which is intended to deliver a portion of dough or batter ispivotable from an area outside the plate 4 to an area above the plate,and in that position the nozzle of the means can be placed straightabove the centre C₁ of the plate 4. Then the dough or the batter flowsout towards all directions on the plate, and therefore a more eventhickness of the pastry or the pancake is achieved. In order to preventdripping afterwards, the nozzle of the means 12 is at its outer portionprovided with a ball valve which is intended to move between a closedand an open position and vice versa.

The apparatus according to FIG. 1 also has a means (not shown) forapplying the dripping for easily separating the baked dough or batter.This means is so made that it can deliver a little portion of drippingabout at the middle of the plate 4 just before the dough or the batteris applied. Thus, when applying the dough or the batter the drippingflows out towards the edges of the plate 4, whereby the separation ofthe pastry or the pancake from the plate is facilitated.

As mentioned previously also the plate 5 according to this embodimentcan be pivoted from its essentially horizontal position, shown in thefigure, to its second, essentially horizontal position, in which thepastry or the pancake is separated from the plate 5. This means that thepastry or the pancake which preferably has a circular form in similaritywith the plate can be laid off on an adjacent laying off place. In thiscase the laying off place comprises a plate 13 which can be rectangularand is pivotable about an essentially horizontal hinge 14 and an endlessconveyer belt 15 which is intended to move momentarily in the directionof the arrow P. The distance between the rod 11 and the centre C₂ of theplate 5 is essentially the same as the distance between the rod 11 andthe hinge 14. This means that when the plate 5 is pivoted over to itssecond horizontal position, the centre of pastry or the pancake landsabout at the hinge 14. If then the plate 13 is pivoted upwards about thehinge 14, the circular pastry/pancake is folded up to a halfmoon with aplacing at the conveyer belt 15. This one is thereafter moved a coupleof centimeters forwards, whereby the next halfmoon-formed pastry/pancakelands on top of the first one and in an overlap relationship to thisone.

When using the apparatus according to FIG. 1 for baking a dough or abatter, the apparatus is started by the fact that a bottom is pushed in.When the plates 4, 5 have become so warm that baking can be carried out,an application of a portion of dripping for easily separating the doughor batter is made onto the plate 4, whereafter the dough or the batteris applied onto the plate 4 by the means 12. The dough or the batter isbaked about a minute on the plate 4, whereafter the plate 4 is pivotedover towards the plate 5 so that the partly baked pastry or the pancakelands on the plate 5 for baking the other side of the pastry/pancake. Atthe same time the plate 4 returns to its initial position for receptionof new portion of dripping and a new portion of dough or batter for newbaking. The plate 5 is then pivoted over to its second, essentiallyhorizontal position, the pastry/pancake with its second, centre portionlanding about at the hinge 14. The plate 13 is then pivoted over towardsthe conveyer belt 15, whereby the pastry/pancake becomes halfmoon-formedand is placed on the conveyer belt 15. Then it is moved forwards acouple of centimeters in the direction of the arrow P so that the nextpastry/pancake lands on top of the first one and in an overlaprelationship.

These processes describe above can of course be mechanized and beautomated so that an automatic baking machine with the above mentionedfunctions can be produced. Thus there is a main intention with thisinvention to produce an automatic baking machine which works inaccordance with the above mentioned principles.

Of course, it is possible to build together several such units shown inFIG. 1, whereby the capacity of the apparatus can be essentiallyincreased. In such cases with several units built together it ispossible to bake pastries on the one unit and to make pancakes on theother unit.

In FIG. 2 there is shown a second embodiment of the apparatus. Thisembodiment has great similarities with the embodiment according toFIG. 1. An essential difference, however, is that the first mentionedapparatus has a means by which the pastry/pancake gets the halfmoon-formdirectly at the transfer from the position according to the figure tothe laying off place. This means comprises a wire 16 which connects theouter ends of the pivoting arms 17, 18 with each other. The wire extendsessentially perpendicularly to the longitudinal direction of the arms17, 18 and is positioned about at the middle of the essentially circularplate 19 which in this case is stationarily fastened in the apparatus.

The arms 17, 18 are pivotable by means of a rod 20 which is turnablyjournalled in the apparatus and which connects the rear ends of the arms17, 18. From the rod 20 extends another wire 21 which is connected tothe wire 16 about at the middle, the wire 21 forming essentially a rightangle with the wire 16. In order that the pastry/pancake surface whichis as smooth as possible when it is baked finally on the plate 19, thewire 16, 21 are immersed into grooves of the plate 19.

When the finally baked pastry/pancake is moved to a laying off place,for instance a conveyer belt, the arms 17, 18 are pivoted about thehinge 20, whereby the pastry/pancake is caught by wires 16, 21. Duringthe continued pivoting movement of the arms 17, 18 the upper half of thepastry/pancake falls down towards the lower half, whereby ahalfmoon-formed pastry/pancake can be laid down on the conveyer belt.When the arms 17, 18 are pivoted back, the conveyer belt is suitablymoved a couple of centimeters forwards, whereby the pastry/pancake canmaintain its form.

In FIG. 3 there is a preferred embodiment of an apparatus according tothe invention. This embodiment comprises a table 22 on which there arearranged four plates 23-26. The plates are arranged beside each other incouples so that the first couple 23, 24 is pivotably arranged on a firstrod 27, which preferably is tubular, whereas the second couple 25, 26 ispivotably arranged on a second, tubular rod 28. Each of the plates 23,24 is arranged on top of a tubular girder 29, 30 which is positionedessentially perpendicularly from the first rod 27. In the same way eachof the plates 25, 26 is arranged on top of a tubular girder 31, 32,which is positioned essentially perpendicularly from the second rod 28.

The two rods 27, 28 which are arranged in essentially the samehorizontal plane, are positioned in a certain distance from the top side33 of the table 22, the distance being suitably between 5 and 15 cm.Since each couple 23, 24; 25, 26 of plates is positioned on essentiallythe same level as respective rod 27, 28, there arises an essentiallyfree space under the plates and under the rods, which has theconsequence that the top side of the table suitably made of a stainlessplate is very easy to clean.

The tubular rods 27, 28 are positioned on essentially the same levelabove the top side of the table, i.e. it may differ only by a fewcentimeter regarding the distance between respective rod and top side ofthe table. The rod 24 is suitably positioned a few centimeters higherthan the rod 28.

The tubular rods 27, 28 and the tubular girders 29, 30; 31, 32 are sodesigned that they enclose the electrical wires for respective plate.Due to this fact there is a simple and efficient arrangement of wires.

As is apparent from the figure, the apparatus is provided with two means34, 35 which are intended to apply dough/batter and flowing dripping onrespective plate 23, 24. Each means 34, 35 is pivotable from a positionoutside respective plate to a position above respective plate andessentially at the middle of the plate.

According to a preferred embodiment, the table 22 comprises a heatingdevice 36 which is intended to be positioned above the plates 23, 24 andto be raisable and lowerable in relation to these plates. By connectingthe heating device 36 and keeping it on a suitable level above theplates 23, 24, it is possible to hurry facilitate the coagulation of thebatter which is applied onto these plates.

At the fore portion of the table 22 there is arranged an operation desk37 for controlling the apparatus.

The distance between the centres C_(a), C_(b) of the first couple 23, 24of plates and the rod 27 is essentially the same as the distance betweenthis rod and the centres C_(c), C_(d) of the second couple 25, 26 ofplates. Due to this arrangement the partly baked dough/batter from theplates 23, 24 lands on top of the plates 25, 26 when the rod 27 ispivoted.

As is apparent from the figure the apparatus shown there has a layingoff place 38 for the finally baked pancake/pastry. This laying off placewhich is positioned on essentially the same level as the table 22comprises a plate 40 which is pivotable about a shaft 39 and an endlessmovable conveyer belt 41 which cooperates with this plate. The distancebetween the centres C_(c), C_(d) of the plates 25, 26 and the rod 28 isessentially the same as the distance between this rod and the shaft 39of the plate 40, which shaft extends essentially across the conveyerbelt 41. This means that when the plates 25, 26 are pivoted over to theconveyer belt 41 the centres of the finally baked pancakes/pastries landon the shaft 39. This has the consequence that when the plate 40 ispivoted about this shaft, there are formed two halfmoon-formedpancakes/pastries. By moving the conveyer belt a couple of centimetersforwards the next couple of pancakes/pastries can be placed on top ofthe first couple of pancakes/pastries and in an overlap relationship.

Of course, it is possible that the apparatus shown in FIG. 3 instead ofhaving a fore couple 23, 24 of plates and a rear couple 25, 26 of platesto arrange several fore couples of plates and several rear couples ofplates or to have only one fore plate and only one rear plate.

Even if this embodiment according to FIG. 3 of the invention is toprefer, it is possible to make modifications of the same. Thus, at thefirst hand the length of the first pivoting arms 29, 30 and 31, 32,respectively, can be varied. Partly the distance between the pivotingshaft 27 (i.e. the shaft about which the pivoting arms are pivoting) andthe centres C_(c) and C_(d) of the place 25, 26, and the distancebetween the pivoting shafts 28, 29 can be varied. Secondly, anembodiment is possible according to which a plate baking thepastry/pancake on the one side is arranged on a level above the secondplate baking the other side of the pastry/pancake. In that connectionthe upper plate is positioned essentially straight above the secondplate and has accordingly no pivoting arms the length of these ones arethe same as zero), but the centre of the plate is positioned on thepivoting shaft itself. When rotating this plate half a revolution, itstop side accordingly lands on the underside and is directed towards thetop side of the underlying plate. In order that this rotation of theupper plate can be performed, the distance between the upper and lowerplate should be somewhat larger than half the diameter of the upperplate.

The transfer of the pastry/pancake from the lower plate to the layingoff place/conveyer belt may either be made by placing the centre of theplate on the pivoting shaft 28 and by rotating the plate half arevolution so that the top side of the plate lands on the underside and,the pastry/pancake landing on the underlying laying off place/conveyerbelt or by having the plate 25/26 to make a pivoting movement about thepivoting shaft 28 by means of pivoting arms as in FIG. 3 so that the topside of the plates 25/26 lands above the laying off place/conveyer beltpositioned beside the plate, whereby the pastry/pancake is transferredonto the laying off place/conveyor belt.

The greatest advantages with this new invention are the following:

1. Due to the fact that the apparatus has received the design accordingto the invention, the essential advantage is achieved in that thepastry/pancake after folding has its most beautiful part on the visualportions of the pastry/pancake folded up;

2. The pastries and/or pancakes have a fine surface without bubblessince the moisture being in the dough and/or the batter disappears up inthe air because no above lying plate acts as an obstacle for themoisture;

3. The pastries and/or the pancakes are easy to separate after the finalbaking, because the dripping being in the pastry and/or the pancakeduring the transfer from the one plate to the other plate is sufficientto grease the last mentioned plate;

4. The apparatus is made in such a way that it can be easily automatedwhich means that the different processes are performed automaticallyafter each other. Due to this fact a very great number of pastriesand/or pancakes can be produced per unit with a minimum manual work;

5. Several units can be connected to each other, whereby the capacity ofthe apparatus increases still even more.

If the apparatus according to the invention is intended for majoroperations it is suitable to arrange a computer in which the movementsof the devices being integral parts of the apparatus can be programmed,whereby the various steps of baking moments can be carried outautomatically in turn.

The invention is of course not limited to the described and shownembodiments but can be modified within the scope of the followingclaims.

I claim:
 1. A method of baking wherein at least two heated plates areutilized, each of them having a top side, and dough or batter beingautomatically positioned on the first heated plate after applying aportion of dripping on the plate for easily separating therefrom, formaking pastries and pancakes, comprising the combination of thefollowing steps:baking the dough or batter on its one side on the topside of the first plate which is positioned in a first essentiallyhorizontal position, whereafter the first plate is automatically forcedto take a second essentially horizontal position beside the firstposition and essentially straight above a second heated plate with itstop side directed towards the second plate; positioning the partly bakeddough or batter on the second plate which has taken a first essentiallyhorizontal position; baking the other side of the dough or batter on thesecond plate at the same time as the first plate automatically returnsto its initial position for reception of a new portion of the dough orbatter; and automatically and pivotably transferring the baked dough orbatter to a laying off place, placed beside the second plate on a levelat least somewhat below the level of the second plate, by the fact thatthe second plate is automatically forced to take a second essentiallyhorizontal position above the laying off place with its top sidedirected thereto whereby the finally baked pastry/pancake is positionedon the laying off place wherein the pastry/pancake is automaticallyfolded up in connection with the transfer to the laying off place.
 2. Amethod according to claim 1, wherein a conveyer belt functioning as alaying off place for the pastry/pancake and being arranged to movemomentarily in a direction away from the plates, and wherein thetransfer of the pastry/pancake to the conveyer belt is automaticallymade in such a way that the pastry/pancake is placed on the conveyerbelt which moves a distance in the direction away from the plates, thenext pastry/pancake being placed either on top of or beside the previousone closer to the second plate.
 3. An apparatus usable for carrying outthe baking of pastries and pancakes comprising at least two heatableplates, first and second plates each having a top side comprising thecombination of the following features:the first plate is pivotable abouta first hinge for positioning the first plate in a position essentiallystraight above the second plate with its top side directed towards thesecond plate; and the second plate in its turn is pivotable about asecond hinge for positioning the second plate in a position above alaying off place with its top side directed thereto.
 4. An apparatusaccording to claim 3, wherein the first plate and the second plate in anormal position are arranged in essentially the same horizontal plane.5. An apparatus according to claim 4, wherein each plate is fastened tothe fore ends of two arms which are placed on each side of the plate,and that the rear ends of the arms are connected to a rod which isdirected essentially perpendicularly to the longitudinal direction ofthe arms and which constitute a hinge of the plates.
 6. An apparatusaccording to claim 5 wherein the rod of the first plate is so positionedthat the distance between the rod and the center of the first plate isessentially the same as the distance between the rod and the center ofthe second plate.
 7. An apparatus according to claim 6, wherein meansare arranged for selectively applying dripping and dough or batter ontothe first plate and for delivering a portion of the dripping and aportion of the dough or batter essentially at the middle of the firstplate.
 8. An apparatus according to claim 7, and further including aconveyer belt for moving away from the plate and a surface which ispivotable about an essentially horizontal hinge and which is positionedbetween the pivotable surface and the conveyer belt and that thedistance between the rod of the second plate and the center of thesecond plate is essentially the same as the distance between the rod ofthe second plate and the hinge.
 9. An apparatus according to claim 8,wherein the pivotable surface is pivotable to provide automatic foldingof the baked dough or batter.
 10. An apparatus according to claim 4,wherein each plate is arranged on top of a girder each girder beingfastened to a rod constituting a hinge for pivotably mounting the platesabout the respective hinge.
 11. An apparatus according to claim 10, theplates being arranged at a table having a top side wherein each plateincluding a rod is positioned above the top side of the table.
 12. Anapparatus according to claim 11, wherein a heating means is raisably andlowerably arranged at the table above the plates.
 13. An apparatusaccording to claim 10 wherein the rod of the first plate is sopositioned that the distance between the rod and the center of the firstplate is essentially the same as the distance between the rod of thefirst plate and the center of the second plate.
 14. An apparatusaccording to claim 4, wherein the movements of the devices beingintegral parts of the apparatus are automated and the movements arecarried out in turn.